Q : Do you need to peel butternut squash before roasting?

A : For roasted butternut squash cubes, yes. Peeling gives the cubes a softer, more even texture and works best when you're using them in salads, grain bowls, or as a side dish. For step-by-step instructions, see our How to Peel and Cut Butternut Squash guide.

Q : Can you roast butternut squash ahead of time?

A : Yes. Roast the butternut squash 1–2 days ahead , allow it to cool completely, then store it in an airtight container in the refrigerator. It’s especially useful for meal prep, salads, and grain bowls. Reheat in the oven or air fryer if you want to bring back some of the browned edges.

Q : How do you keep roasted butternut squash from getting mushy?

A : Cut the squash into evenly sized cubes and pat them dry before roasting. Spread them out on the baking sheet so they have room to brown instead of steam, and roast just until tender. The cubes are ready when the centers are soft and the edges are golden, but they still hold their shape.

Easy Roasted Butternut Squash Cubes

Name: Easy Roasted Butternut Squash Cubes
Prep time: 10 min
Cook time: PT-497023H10M46S
Total time: PT-497023H10M46S
Cuisine: Mediterranean
Ingredients: 900 g (2 lb) butternut squash, peeled, deseeded, and cut into 2.5 cm (1 inch) cubes2 tbsp (30 ml) olive oilSalt and freshly ground black pepper, to taste; Optional seasoning ideas: 1 tsp smoked paprika or 1 tbsp za’atar or 1 tbsp Italian seasoning or 1 tsp ground cumin or Pinch of chili flakes or Fresh rosemary or thyme

Description

These easy roasted butternut squash cubes are tossed with olive oil and simple seasoning, then roasted until tender and golden around the edges. They make a delicious fall side dish and are also perfect for adding to salads, grain bowls, soups, and meal prep.

Ingredients

900 g (2 lb) butternut squash, peeled, deseeded, and cut into 2.5 cm (1 inch) cubes
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste

Optional seasoning ideas:
1 tsp smoked paprika or
1 tbsp za’atar or
1 tbsp Italian seasoning or
1 tsp ground cumin or
Pinch of chili flakes or
Fresh rosemary or thyme

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven

Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. Prep the butternut squash

Wash and dry the butternut squash. Peel it, cut it in half, scoop out the seeds, and cut the flesh into 2.5 cm (1 inch) cubes.

For step-by-step photos, see our guide on how to peel and cut butternut squash.

Chef’s Tip: Try to keep the cubes roughly the same size so they roast evenly. Smaller pieces will cook faster, while larger pieces may need a few extra minutes.

3. Season the squash

Add the butternut squash cubes to a large bowl. Drizzle with olive oil and seasoning if using. Toss well until the cubes are evenly coated.

Spread the butternut squash in a single layer, leaving a little space between the pieces. Season with salt and freshly ground black pepper.

4. Roast

Roast for 25–35 minutes, turning once halfway through, until the squash is tender and golden around the edges.

5. Serve and Enjoy!

Taste and adjust the seasoning if needed. Serve warm as a side dish, add to salads, grain bowls, soups, or use in meal prep.

Notes

Fridge: Store cooled roasted butternut squash in an airtight container in the refrigerator for 3–4 days.

Make ahead: Roast the squash 1–2 days ahead and refrigerate once cooled. It works especially well for salads, grain bowls, and meal prep.

Reheating: Reheat at 200°C (400°F) for 8–10 minutes, or in the air fryer for a few minutes, until hot. Microwave if you don’t mind a softer texture.

Freezer: Cool completely, flash-freeze in a single layer on a sheet pan, then transfer to an airtight container or zip-top freezer bag. Freeze for up to 3 months. The texture will soften after thawing, so it’s best used in soups, purées, sauces, or casseroles.

Prep Time: 10 minutes
Cook Time: 25–35 minutes
Category: Side Dish
Method: Oven- Roasted
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 161
Sugar: 5 g
Sodium: 154.4 mg
Fat: 7.2 g
Carbohydrates: 26.3 g
Protein: 2.3 g
Cholesterol: 0 mg